| Customization: | Available |
|---|---|
| CAS No.: | 100-06-1 |
| Formula: | C9h10o2 |
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| 4'-Methoxyacetophenone Chemical Properties |
| Melting point | 36-38 °C (lit.) |
| Boiling point | 152-154 °C/26 mmHg (lit.) |
| density | 1.08 |
| FEMA | 2005 | ACETANISOLE |
| refractive index | 1.5470 (estimate) |
| Fp | >230 °F |
| storage temp. | Keep in dark place,Sealed in dry,Room Temperature |
| solubility | H2O: soluble2.474g/L at 20°C |
| form | Crystals or Crystalline Powder |
| color | White |
| Water Solubility | insoluble |
| Sensitive | Light Sensitive |
| JECFA Number | 810 |
| BRN | 742313 |
| InChIKey | NTPLXRHDUXRPNE-UHFFFAOYSA-N |
| CAS DataBase Reference | 100-06-1(CAS DataBase Reference) |
| NIST Chemistry Reference | Acetophenone, 4'-methoxy-(100-06-1) |
| EPA Substance Registry System | 4'-Methoxyacetophenone (100-06-1) |
| Safety Information |
| 4'-Methoxyacetophenone Usage And Synthesis |
| Identification |
CAS.No.:
100-06-1
FL.No.:
7.038
FEMA.No.:
2005
NAS.No.:
2005
CoE.No.:
570
EINECS.No.:
202-815-9
JECFA.No.:
810
|
| Description | Yellowish-white crystals with an odor similar to that of p-methylacetopheneone, suggestive of hawthorn and floral note of heliotrope, possessing a bitter and unpleasant taste. Useful in vanilla, nut, tobacco and butter flavors. |
| Regulatory Status | CoE: Approved. Bev.: 10 ppm; Food: 20 ppm FDA: 21 CFR 172.515 FDA (other): n/a JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001). |
| Usage | Reported uses (ppm): (FEMA, 1994)
Food Category
Usual
Max.
Alcoholic.beverages
0.0001
0.0001
Baked.goods
1.5
2
Chewing.gum
110
110
Frozen.dairy
1
2
Gelatins,.puddings
0.2
0.2
Hard.candy
278.3
335
Meat.products
100
100
Nonalcoholic.beverages
7.8
150
Soft.candy
2.1
31
|
| Natural occurrence | Reported found in European cranberry (Vaccinium oxycoccus L.), guava fruit (Psidium guajava L.), Vitis labrusca L., tomato, anise (Pimpinella anisum L.), mentha oils, grilled and roasted beef, sherry, cloudberry (Rubus chamaemorus L.), salted and pickled plums, Illicium verum and black chokeberry (Aronia melanocarpa ell.). |
| Chemical Properties | WHITE CRYSTALS OR CRYSTALLINE POWDER |
| Chemical Properties | 4-Methoxyacetophenone occurs in anise oil. It forms white crystals (mp 38°C) with a sweet odor, reminiscent of hawthorn. 4-Methoxyacetophenone is prepared by Friedel-Crafts acetylation of ani sole. A modern process uses ??-zeolites as Friedel-Crafts catalysts in combination with a continuous flow technology. 4-Methoxyacetophenone is used in soap perfumes |
| Chemical Properties | Yellowish-white crystals with an odor similar to that of p-methylacetopheneone, suggestive of hawthorn and floral note of heliotrope, possessing a bitter and unpleasant taste. Useful in vanilla, nut, tobacco and butter flavors |
| Occurrence | Reported found in European cranberry (Vaccinium oxycoccus L.), guava fruit (Psidium guajava L.), Vitis labrusca L., tomato, anise (Pimpinella anisum L.), mentha oils, grilled and roasted beef, sherry, cloudberry (Rubus chamaemorus L.), salted and pickled plums, Illicium verum and black chokeberry (Aronia melanocarpa ell.). |
| Uses | 4'-Methoxyacetophenone is a solid, pale yellow flavoring agent with a hawthornlike odor. It is soluble in most fixed oils and prop ylene glycol, and it is insoluble in glycerin and mineral oil. It is obtained by chemical synthesis. This flavoring substance or its adjuvant may be safely used in food in the minimum quantity required to produce its intended flavor. It can be used alone or in combination with other flavoring substances or adjuvants. It is also termed p-methoxyacetophenone. |
| Uses | Perfumery (for floral odors), flavoring. |
| Definition | ChEBI: A member of the class of acetophenones that is acetophenone substituted by a methoxy group at position 4. |
| Preparation | From aniso le and ac etyl chlor ide in the presence of aluminum chloride and carbon disulfide; from anis ole and acetic acid in the presence of b oron trif luoride. |
| Taste threshold values | Taste characteristics at 10 ppm: sweet, anisic, fruity, cherry with powdery vanilla nuances. |
| Synthesis Reference(s) | The Journal of Organic Chemistry, 46, p. 5414, 1981 DOI: 10.1021/jo00339a036 Synthetic Communications, 26, p. 291, 1996 DOI: 10.1080/00397919608003617 Tetrahedron Letters, 35, p. 9471, 1994 DOI: 10.1016/S0040-4039(00)78574-1 |
| Safety Profile | Moderately toxic by ingestion. Human systemic effects by inhalation: pulse rate increase without fall in blood pressure and blood pressure elevation. A skin irritant. Flammable liquid. When heated to decomposition it emits acrid smoke and irritating fumes. See also KETONES. |
| Purification Methods | Crystallise the ketone from diethyl ether/pet ether. [Beilstein 8 IV 340.] |
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